World Cuisine

  • 1 teaspoon cornflour
  • 1 teaspoon dark soy sauce
  • 2 tablespoons water
  • 1 tablespoon caster sugar
  • 1 tablespoon malt vinegar
  • 3 tablespoons groundnut oil
  • 625 g (1¼ lb) boneless, skinless chicken breasts, cut into thin strips
  • 1 tablespoon chopped fresh root ginger
  • large pinch of chilli flakes
  • 1 leek, thinly sliced
  • 300 g (10 oz) asparagus, halved length- and widthways
  • salt and white pepper

Mix the cornflour and soy sauce to make a smooth paste, then add the water, sugar and malt vinegar. Set aside.

Heat half the oil in a wok over a high heat until the oil starts to shimmer. Add the chicken strips and season with salt and white pepper. Stir-fry for 3–4 minutes until golden, then remove the chicken with a slotted spoon and set aside.

Return the wok to the heat and pour in the remaining oil. Add the ginger, chilli and leek and stir-fry over a medium heat for 3–4 minutes, until the leeks have started to soften. Stir in the asparagus and cook for 1 minute.

Tip the chicken back into the wok and cook for 1 minute. Pour in the cornflour mixture and cook, stirring, until it becomes a thick and velvety sauce. Serve with rice, if liked.

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